- 2 Tbsp olive oil
- 1/2 C finely broken vermicelli, uncooked
- 2 Tbsp diced onion
- 1 C long-grain white rice, uncooked
- 11/4C hot chicken stock
- 11/4 C hot water
- 1/4 tsp ground white pepper
- 1 bay leaf
- 2 Tbsp grated parmesan cheese
1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
3. Sprinkle with cheese and serve immediately.
Yield: 6 servings--Serving Size: 2/3 cup each
Each serving provides:
Calories: 172
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg
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